Brinjal Chutney ~ Vankaya Muddha Pachchadi with Anjani’s Amma

by on September 7, 2011

Brinjal, also known as Eggplant, is popular in Andhra region especially for the different varieties of chutneys and curries that are made with it. Here is the BRINJAL CHUTNEY RECIPE from the kitchen of Smt. Ganti Bhaskar. This is a delicacy from Andhra Pradesh, traditionally called Vankaya Muddha Pachchadi, and is a delicious accompaniment to steaming rice. This post is a tribute by her daughter Anjani Duddu.


Ganti Srirama Murthy & Smt Bhaskari

The whitish green brinjal always brings back memories for Anjani. Childhood memories of her parents & her village where this brinjal was a native vegetable. She grew up in Hyderabad where this brinjal was not easily available in her younger days. She remembers how it was a much sought after gift whenever any family member from the village visited them. Even though it is now available in the local grocery store in Hyderabad, for her, it will always be a special memory. Her mother, Smt. Ganti Bhaskari, prepared this excellent chutney with brinjal very often. She passed away in July this year at the age of 83. This post is a tribute in her memory and an attempt to document one of her recipes loved by the family.

Anjani Duddu writes:

This Brinjal recipe, Vankaya Muddha Pachchadi, is native to Andhra Pradesh especially in the East and West Godavari districts. It was one of the favourite dishes at my parents’ home as well as my husband’s home. Both the families are from the same village and therefore share similar tastes & preferences. Perhaps what made this recipe special is that it was not available in Hyderabad where I grew up. Nowadays it is available in our local market, yet memories of my village add a special flavor to this dish. My husband and children truly enjoy this chutney and always say that it is simply mouth-watering.”


brinjal chutney andhra style


  • Brinjal (whitish green or purple) – 1, large
  • Tamarind, pingpong ball sized, soaked in warm water
  • Green chillies – 2
  • Oil – 2 tsp
  • Salt to taste

The 1st tempering:traditional pestle and mortar

  • Dry red chillies (long variety) – 3, broken into bits
  • Split black gram, husked (urad dal) – 1 tbsp
  • Fenugreek seeds (methi) – 1/4 tsp
  • Mustard seeds – 1/2 tsp
  • Asafoetida powder – a pinch

The 2nd tempering:

  • Mustard Seeds – 1/2 tsp
  • Red chilli – 1
  • Curry leaves – a few


  1. Smear brinjal with little oil all over and roast on flame until the skin becomes soft and can be easily peeled.
  2. Peel off the skin from brinjal and chop roughly. Grind along with green chillies, salt and tamarind on a grinding stone to a coarse pulp. (Grinding on a stone slab gives the perfect consistency which cannot be replicated if mixie or blender is used).
  3. Heat 1 tsp oil in a wok. Add the ingredients for tempering and when the mustard starts spluttering, take off flame & set aside. Grind to a coarse paste, preferably with a mortar and pestle. However, these days, most people prefer the convenience of a mixie.
  4. Add this paste to the brinjal pulp and mix well using mortar and pestle if necessary so that the ingredients are blended well.
  5. Garnish with mustard seeds, red chillies and curry leaves tempered in the remaining oil.

Enjoy with steaming rice and fried Majjiga Mirapakayalu (chillies cured in yogurt). Anjani Duddu  

Hope you enjoyed this recipe. Click to read many more such heartwarming tributes and recipes. Share a few lines about your favourite family recipe in the comment form below. The joy of documenting tribute recipes is an experience in itself. It connects generations.


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